Shaved pear, cheese & bresaola salad

Shaved pear, cheese & bresaola salad is a salad that serves 4. One portion of this dish contains about 15g of protein, 32g of fat, and a total of 443 calories. For $3.32 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. 22 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. A mixture of pears, rapeseed oil, walnut halves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 15 minutes. With a spoonacular score of 78%, this dish is solid. Pear Cucumber Salad with Balsamic and Shaved Romano Cheese, Shaved Carrot and Pear Salad with Curry Vinaigrette, and Shaved Brussels Sprout Salad with Pear, Parmesan and Hazelnuts are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

2 tbsp balsamic vinegar

140g dolcelatte or your favourite local soft blue cheese, sliced

1 tbsp golden caster sugar

2 crisp pears, blushing pink if possible

2 heads red chicory or radicchio, broken into leaves

1 tbsp virgin olive or rapeseed oil

2 tbsp red wine or port

100g walnut halves

Equipment:

baking pan

peeler

sauce pan

knife

Cooking instruction summary:

Toast the nuts and make the dressingfirst as they will need to cool. Heatoven to 200C/180C fan/gas 6. Put thewalnuts onto a baking tray and toast for5 mins or until dark golden. Cool. Put thewine or Port in a small saucepan withthe vinegar and sugar. Boil for 3 minsor until slightly syrupy (it will thicken asit cools, so don’t get carried away), thentake off the heat and set aside.When ready to serve, shave thin slicesfrom the pears using a large sharp knife,mandolin or potato peeler. Mingle themtogether with the leaves, bresaola,cheese and nuts on a large platter.Season the dressing, then drizzle overthe salad, followed by the oil. Enjoystraight away.

 

Step by step:


1. Toast the nuts and make the dressingfirst as they will need to cool.

2. Heatoven to 200C/180C fan/gas

3. Put thewalnuts onto a baking tray and toast for5 mins or until dark golden. Cool.

4. Put thewine or Port in a small saucepan withthe vinegar and sugar. Boil for 3 minsor until slightly syrupy (it will thicken asit cools, so don’t get carried away), thentake off the heat and set aside.When ready to serve, shave thin slicesfrom the pears using a large sharp knife,mandolin or potato peeler. Mingle themtogether with the leaves, bresaola,cheese and nuts on a large platter.Season the dressing, then drizzle overthe salad, followed by the oil. Enjoystraight away.


Nutrition Information:

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

'SPAM' is short for spiced ham.

Food Joke

Amathophobia: The fear of dust. Anananany: The inability to stop spelling 'banana' once you've started. Anatidaephobia: The fear that wherever you are, a duck is watching! Androphobia: The fear of men. Angoraphobia: The fear of soft sweaters and rabbits. Anthropophobia: The fear of human beings. Archibutyrophobia: The fear of peanut butter sticking to the roof of your mouth. Eonaphobics: The fear of transvestites. Friendorphobia: The fear of being asked "Who goes there?" Friggaphobics: People who fear Fridays. Genuphobia: The fear of knees. Graphophobia: The fear of writing. Heortophobia: The fear of holidays. Iophobia: The fear of rust. Katagelophobia: The fear of ridicule. Lyssophobia: The fear of insanity. Peniaphobia: The fear of poverty. Phobaphobia: The fear of fear itself. Phobia: What you have left over after you drink two out of a 6-pack. Phronemophobia: The fear of thinking. Pognophobia: The fear of beards. Quadriphobia: The fear of 4-way stops and not knowing who goes next.

Popular Recipes
Deep Fried Salmon Fish Sticks

Cullys Kitchen

Roasted Apple & Rosemary Tisane

Simple Bites

Chocolate Marbled Cupcake {Gluten and Dairy-Free}

Jeanettes Healthy Living

Four Cheese Stuffed Tomatoes

Oh Sweet Basil

Caramelized Tofu & Gala Apple Salad

Foodista